A healthy and hearty vegetable and bean soup

Wintery Fridays are lazy days for us. We spend the afternoon at the manege for horse riding lessons, then we stop at our local shop to pick up bread, cheese and dips. We put on our pyjamas, light a fire, and watch a film or series together, eating snacks in front of the television.

It usually gets quite late, there's always a child or two who will fall asleep on the sofa. I love these evenings!

To make sure we still eat something healthy before we indulge in bread, cheese and snacks, I usually make a bowl of soup that we eat before we leave for the manege.

Recently I have been making this vegetable and bean soup, a recipe which I created by chance one day, using some ingredients I had laying around. It's so simple to make and very delicious.

It's a good lunch recipe, or perfect for a light supper too. I like that it's sort of wintery, but still has a hint of spring.

Here's how to make it:

Vegetable bean soup

• 2 large onions, chopped

• 1 big carrot, diced

• 2 red peppers, diced

• 1 leek, sliced

• 1,5 liter vegetable stock

• 1 cup whole grain rice (fast cooking)

• 1 cup whole wheat bulgur

• 1 tin (cherry) tomatoes

• 1 teasp. dried oregano

• 1/2 teasp dried thyme

• 2 bay leaves

• 1 tin chick peas

• 1 tin beans (f.e. borlotti)

• salt, pepper, chili pepper

• grated cheese

Gently fry onions and carrots for a few minutes, then add pepper and leek. Simmer for a few more minutes. Add stock, rice and bulgur, the tin of tomatoes, and the herbs. Bring to boil and cook for approx. 15 min. or until the rice and bulgur are soft.

Add the drained beans, and cook for a few more minutes. You might have to add a bit more water at this moment. Bring to taste with pepper and salt, and chili pepper. Serve with some grated cheese.

Bon appetit, and have a happy weekend!

xxx Esther